I offered my gluten-free Almond Cookie recipe to some friends on Twitter and now I realize I don't really have a place to post it.... except here. So forgive me, my readers of somatic-ness. But perhaps you will like a wonderful cookie recipe too. And it doesn't have to be gluten-free, you can use regular flour. It's a lovely cookie, crispy on the edges and chewy in the center. Keep some of the dough in the freezer for cookie attacks.
Almond Cookies
11 ozs (3 cups) Almond flour (sometimes called Almond Meal)
1.5 cups Bob's Red Mill Gluten-free All-purpose Flour (or regular AP Flour if you don't care about gluten)
2 tsp. baking powder
1 tsp. salt
4.25 ozs (1/2 cup plus 1.5 tsp) unsalted butter, at room temperature
1 2/3 cup (13 ozs) sugar
1 tbsp freshly grated lemon zest
2 XL eggs (4 ozs total)
1 cup (4 oz.) whole almonds, toasted and coarsely chopped (sometimes I use Trader Joe's toasted sliced almonds and just crush in my hand)
1 egg, beaten, for egg wash
1. In a medium bowl, stir together the almond flour, AP flour, baking powder and salt. Set aside. In the bowl of your electric mixer, cream the butter and sugar at low speed until smooth. Add the lemon zest and eggs, scraping down the sides of the bowl. With mixer on low, add the flour mixture, scraping sides as necessary. Fold in the chopped almonds with a spatula until incorporated. Put the dough on a big piece of plastic wrap and pat into a 9 x 6.5" rectangle. Wrap in plastic wrap and put in freezer to firm up, at least a few hours and probably overnight.
2. Preheat over to 375 degrees. Take out your frozen dough and place in front of you with the 9" sides at top and bottom. Cut the rectangle vertically into 3 sections of 3" x 6.5", then take each section and turn so the shorter 3" sides are along the top and bottom. Cut horizontally into 1/2" slices. You should have 13 three inch long cookies. Place cookies on parchment-paper lined cookie sheets. With a pastry brush, brush the top of each cookie with egg wash.
3. Bake for 16-19 minutes or until golden brown. Yum!
